The right wine for pumpkin

Magnificent play of colors of the leaves, cheerful children flying their kites or picking up chestnuts indicate it, autumn. And also the small improvised sales shelves on the arterial roads of smaller villages, full of food and ornamental pumpkins are a clear indication that the third season has begun. Originally from South America, these plants are a very inexpensive delicacy and especially aromatic species, such as Hokaido, can be processed into a real culinary delight. Pumpkin has so much more to offer than the good old pumpkin pie or the pumpkin bread. Depending on the type of pumpkin and preparation, however, it is not easy to find the right wine. It would be presumptuous to assume that all pumpkin varieties are the same. In the following, we want to offer you help on how to best combine pumpkin and wine.

Pumpkin – The versatile and flexible fruit

The pumpkin is often referred to as a vegetable. But that’s not true: Like melons, tomatoes and peppers, pumpkin is a fruit vegetable. Even the Native Americans appreciated this versatile and high-yielding fruit as a staple food, as evidenced by the finds of pumpkin seeds in Mexican burial caves, which date back to 7,000 BC.

The pumpkin owes its popularity and distribution in particular to its flexibility. In almost all climate zones, it is easy to grow, grows quickly and brings a rich harvest. It can be stored throughout the winter and all parts such as leaves, tender shoots, flowers, meat, seeds and even the peel are edible.

The variety of pumpkin varieties is wide, ranging from orange or yellow peels to white, green and even blue. The consistency of the pulp can be fleshy or floury and the fruit comes in almost all sizes. Not all pumpkins are suitable as a food. Many are only intended as ornamental pumpkins. For cooking, choose a pumpkin that is grown specifically for consumption, for example, a hokkaido, a butternut or a nutmeg pumpkin. Look for a smaller size. The smaller specimens are more tender and juicy in the rege. The pumpkin should be free of defects and relatively heavy for its size. At home, you can store your purchase at room temperature for up to a month or in the refrigerator for up to three months.

The mild taste of the pumpkin makes it the ideal starting point for a variety of flavors. It goes well with butter and brown sugar, sweet spices such as cinnamon, nutmeg, allspice and cloves, spicy herbs such as rosemary, sage and thyme, garlic and onions, and hard cheeses such as Parmesan and manchego.

The right wine for pumpkin soup

If you are preparing a creamy pumpkin dish, such as a classic pumpkin cream soup, the wine should also show a certain creaminess and richness. The spices and rich texture love a fresh, strong Chardonnay. This can also be matured in small oak barrels. Considering the inevitable sweetness that comes with a pumpkin, a lush Viognier could also be a good choice. If you appreciate an exciting contrast, try the pumpkin cream soup with a bottle of dry sparkling wine. The spice of the soup warms you on a cool autumn day, and the crunchy bubbles provide a fresh feeling on the palate. If your soup is In Asian style and spicy seasoned, for example with coconut, curry, ginger or chili, a semi-dry Riesling or a Gewürztraminer would be the suitable partners.

Cellardoor24 recommends a full-bodied white wine from Canada for Kürbsicremesuppe: 2017 Lakeview Viognier, Lakeview Cellars, Niagara, Canada

Cellardoor24 recommends a rich white wine from South Africa: 2018 Roussanne Reserve, Mischa Estate, Wellington, South Africa

Cellardoor24 recommends a white wine from New Zealand with subtle residual sweetness for spicy pumpkin soup: 2016 Estate Riesling, Pegasus Bay, Waipara, New Zealand

For the soup I also recommend a real Styrian pumpkin seed oil. This oil has an intense nutty taste, is rich in healthy fats and gives the soup a special kick.

The right wine with pumpkin risotto

Like the pumpkin cream soup, a pumpkin risotto is also a rich dish, with which you can choose an equally rich and creamy white wine. In principle, the same types of wine that go well with pumpkin cream soup work. However, try a light to medium Sauvignon Blanc here. It is fruity and juicy and balances the gentle sweetness of the pumpkin, but at the same time provides enough backbone to cope with spicy components.

For the Kürbsrisotto, Cellardoor24 recommends a Sauvignon Blanc from New Zealand: 2020 Sauvignon Blanc, Whitehaven Wines, Marlborough, New Zealand

The right wine for grilled or fried pumpkin

Hokkaido and also butternut squash come in many variations, but basically they are sweet, especially when fried. In general, rich white wines such as Chardonnay matured in oak wood, Rhône grape varieties such as Viognier, Roussanne and Marsanne as well as matured Chenin Blanc are the first choice.

Grilled or fried pumpkin also produces rich, earthy flavors that call for a matured Pinot Noir. Alternatively, I would choose a warming Côtes du Rhône or a similar wine made from Rhône grape varieties such as Grenache, Syrah and Mourvèdre. The taste and aromas of fruits such as cherry, strawberry and blackcurrant balance out the earthiness of the roasted pumpkin, while the tannins round off the dish.

For grilled or fried pumpkin, Cellardoor24 recommends a white wine from New Zealand: 2016 Reserve Chardonnay, Elephant Hill Winery, Hawke’s Bay, New Zealand

Alternatively, Cellardoor24 recommends a red wine from New Zealand with the grilled pumpkin: 2018 Pinot Noir, Whitehaven Wines, Marlborough, New Zealand

The right wine with pumpkin ravioli

A popular, subtle dish in Italy, often served with crispy fried sage and brown butter. In this dish, as well as in a pumpkin lasagna, it depends entirely on the color of the sauce and the spices used. The sweetness of the pumpkin usually comes into its own here. For a light sauce, take a Gewürztraminer, a Viognier, a Grüner Veltliner or a beautiful Pinot Gris. The light butter sauce would probably be overwhelmed by a heavily wood-ripened, buttery Chardonnay. If you prefer the aromas of a red sauce, choose a hearty, fruity red wine with little tannin, such as a Grenache, or a beautiful Rhone blend, an Amarone or a Primitivo. The intensity and slight sweetness of the dish harmonizes perfectly with the concentrated fruit notes of the wine.

Pumpkin ravioli is accompanied by a full-bodied Pinot Gris from New Zealand: 2018 Woven Stone Pinot Gris, Ohau Wines, Ohau Gravels, New Zealand

For pumpkin ravioli, Cellardoor24 recommends a soft red wine from Australia: 2019 Four Roads Grenache, Maxwell Wines, McLaren Vale, Australia

The right wine for pumpkin salad

Roasted squash, especially butternut, is great for making a nice fall salad. For example, combined with bitter seasonal vegetables such as radicchio and endive, with feta, pesto or pumpkin seeds. The sweetness of the pumpkin meat contrasts wonderfully with the bitter green of the salad. The right wine accompaniment is less about the pumpkin and more about the other ingredients. Here, crunchier, i.e. acidic white wines from the grape varieties Riesling, Chardonnay or Grüner Veltliner are primarily used.

Cellardoor24’s white wine recommendation for pumpkin salad: 2018 Kühl Grüner Veltliner, Longview Wines, Adelaide, Australia

The right wine with pumpkin pie

It’s a pity when only coffee is offered for such a highlight. A dessert wine can be a real revelation. The right pairing depends not only on the pumpkin, but also on the spices that are used. Personally, I love pumpkin pie wines with selection character, such as Spätlese, Auslese, Beerenauslese or Trockenbeerenauslese and of course Icewines are also great.

When choosing wines, pay attention to the underlying grape variety. It should have a crunchy acidity. Sweet wines from Riesling, Chenin Blanc, Sauvignon Blanc or Vidal are at the forefront here.

For pumpkin pie, Cellardoor24 recommends a dessert wine from Canada: 2017 Vidal Icewine, Lakeview Cellars, Niagara, Canada

We at Cellardoor24 wish you a good appetite!